Preparation

Meanwhile, rinse ham hock and slab bacon, then soak in a bowl of cold water to cover by 2 inches, chilled, at least 8 hours.

Drain chickpeas in a colander and add to a wide 7- to 8-quart heavy pot. Drain and rinse ham hock and slab bacon, then arrange on top of chickpeas along with salt pork, veal shank, dried beef, pig's ear (if using), and chorizo. Sprinkle meats with paprika and add water (10 to 11 cups) to just cover meats by 1/2 inch. Bring to a boil over moderate heat, skimming foam from surface as necessary, then reduce heat to low and gently simmer, tightly covered, 2 1/2 hours.

Prepare cabbage while stew simmers:

Put oven rack in middle position and preheat oven to 250°F.

Boil cabbage in a 6- to 8-quart pot of boiling salted water
covered, until tender, 10 to 15 minutes. Drain in a colander and rinse under cold water to stop cooking. Drain well.

Cook garlic and paprika in oil in a 12-inch heavy skillet over moderately high heat, stirring, until garlic is golden, about 2 minutes. Add cabbage and sauté, stirring, until cabbage is well coated and heated through, about 8 minutes. Season with salt. Transfer to an ovenproof serving dish and cover with foil, then keep warm in oven.

Meanwhile, whisk together eggs, salt, and parsley in a large bowl, then add chopped meats and bread crumbs and stir until combined well.

Using 2 soupspoons, form bread-crumb mixture into 16 to 20 oval dumplings (about 2 tablespoons each), transferring dumplings as formed to a tray lined with wax paper.

Heat oil in cleaned 12-inch heavy skillet over moderate heat until hot but not smoking, then brown dumplings, in 2 batches if necessary to avoid crowding, turning, until golden on all sides, about 5 minutes per batch. Transfer dumplings as browned to paper towels to drain.

Finish stew and assemble dish:

Transfer meats from stew to cutting board with tongs, then carefully add dumplings to broth with chickpeas and simmer, covered, while cutting meats, at least 10 minutes.

Cut sausages into large diagonal slices and cut remaining meats into serving pieces, then arrange in one side of a large baking dish along with marrowbone from veal shank. Transfer dumplings with a slotted spoon to same dish, next to meats. Transfer chickpeas with slotted spoon to dish with cabbage. Cover with foil and keep warm in oven.

Skim fat from broth, then return to a boil and season with salt and pepper. If serving broth as a first course, crumble fideos into broth and cook until tender, 3 to 5 minutes. Otherwise, ladle broth over meats and dumplings. Serve meats and dumplings with chickpeas and cabbage.

Cooks' notes:
The pig's ear, snout, or foot, available at butcher shops specializing in pork products, adds gelatin to the stew, enriching the broth, but may be omitted.
Meats and chickpeas (but not dumplings) can be simmered 1 day ahead. Cool meats and chickpeas completely in broth, uncovered, then chill, covered once cold. Remove fat before reheating and proceeding with recipe.
Cabbage can be boiled (but not sautéed) 1 day ahead. Cool completely, uncovered, then chill, covered.
Dumplings can be formed (but not browned) 1 day ahead. Chill, covered.

SELECT LATEST REVIEWS

For those who are actually interested in making the dish, there may be a question of substitution if all ingredients are not available. The logic of this dish is comparable to a more rustic, complicated pot-au-feu; hence the veal shank is lovely, but you could use marrow bones, or use fewer smoked items if necessary. Googling cocido will bring up other regional alternatives.
This is a family festival dish, this recipe is lovely and it's fun to eat together. To save time, I just called my local Hispanic butcher and had him gather all the ingredients for me.

diablofoodie from nyc / 04.25.09

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To the cook from SF, California. Why bother to review a recipe if you're going to make so many substitutions? I made this with no alterations and there were no leftovers!

A Cook from Lexington, MA / 03.30.07

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It calls for seven different meats, the most interesting being a pig's ear, slice of snout or piece of foot...

A Cook from Florida / 03.30.07

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This takes me back to a wonderful stay at
the Hotel del Oso in the 80s.. making and
eating this stew is almost like being there!

A Cook from ridgewood, NJ / 03.29.07

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Eating this now.
Substituted steamed
rice for the
chickpeas.
Substitued fish for
the meat. Skipped
cooking instructions
for the fish. Added
a wasabi/soy sauce
dip on the side.
Recommended!

califcook from SF, California / 03.24.07

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Just the kind of
feedback the
amateur cook needs
when approaching a
deceptively simple
regional dish such
as this one.
Pleasantly surprised
by the results: the
family enjoyed it
too!

A Cook from Cantabrigiensis, UK. / 03.24.07

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I can see how a wonderful receipe like this would evolve from a hotel in a city and country like Cosgaya, Cantabria.

joanieb012 from Sun City West, AZ / 03.22.07

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This is the most wonderful recipe. Every time I make it my husband takes me out to dinner.